Chicken Liver Pate with Cranberry Sauce
250g chicken livers
1 tbsp olive oil
1 chopped onion
2 finely chopped garlic cloves
2 tbsp brandy
150ml chicken stock
½ tsp crushed black peppercorns
100g light muscovado sugar
100ml orange juice, fresh or from a carton
250g pack fresh or frozen cranberries
1 ciabatta bread
For the Pâté
Add the chicken livers to a sieve, rinse and drain, tip out on to a chopping board. Roughly chop.
Heat the oil in a frying pan, add the onion and fry until softened and turning golden. Add the butter, heat until melted then mix in the garlic and chicken livers. Fry for 3-4 minutes, stirring until the livers are browned but still pink in the center.
Add the brandy, heat until bubbling, then flame with a lit taper. Stand well back until the flames subside, then stir in the stock and peppercorns. Cook over medium heat for 3-4 minutes until some of the stock has evaporated. Allow to cool then mash until smooth. Spoon into a dish, cover and transfer to the fridge when cool enough. Chill for 3 hours or overnight.
For the cranberry sauce
Tip the sugar and orange juice into a pan, bring to the boil. Stir in the cranberries, simmer until tender. The sauce will thicken as it cools. Allow to cool to room temperature before serving.
Mini Jacket Potatoes
500g bag new potatoes
1 tbsp olive oil
75ml half-fat soured cream
Small bunch chives, snipped
Heat oven to 190°C/170°C fan/gas 5. Prick the potatoes with a fork, rub with oil and toss with sea salt.
Place on a baking tray and bake for 1 hr.
Let the potatoes cool for a few minutes, cut a small cross in the top of each and pinch the bases to open a little. Add a teaspoon of soured cream to each, a little freshly ground black pepper, and a sprinkling of chives.
Butternut Squash Canapés
Butter (for cooking only)
Cut a large butternut squash horizontally below the neck. Cut squash into 1/8-inch-thick slices. Use leaf-shaped cookie cutters to cut out.
Cook squash leaves in butter over heat until brown. sprinkle with salt.
Toast small squares of pumpernickel. Top each with a small dollop of goat cheese and cover with cut out leaves.
1 crushed garlic clove
1 ½ tbsp lemon juice
1 tbsp soy sauce
1 tbsp runny honey
1 tsp peanut butter
4 chopped chicken breasts
1 tbsp vegetable oil
½ Chopped onion
½ tsp crushed dried chillies
100g peanut butter
75m coconut milk
1 tsp soft brown sugar
Mix together all the ingredients for the marinade in a bowl.
Cover chicken with cling film and carefully bash it with a rolling pin. Cut each breast lengthways into 4 or 5 strips.
Marinate the chicken for 30 minutes.
Soak the skewers in cold water for 20 minutes - this stops them from burning or charring when cooking.
To make the peanut sauce
Heat the vegetable oil in a pan and sauté the onion and chillies for 4 minutes.
Add the rest of the ingredients and bring to the boil, stirring, then cook until thickened.
Pre-heat the grill.
Thread the chicken strips onto the skewers and grill for about 4 minutes each side.
Mini Tomato Tarts
1/2 a package of refrigerated piecrusts
1 can chopped tomatoes
1 tablespoon of chopped basil
65g grated Parmesan cheese
30g shredded Cheddar cheese
30g shredded mozzarella cheese
Fresh basil leaves to garnish
Preheat oven to 220°c. Unroll piecrust on a floured surface, cut into 24 circles using a round cookie cutter.
Press circles into the bottom of an ungreased muffin pan. Prick bottom of dough once with a fork.
Bake 5 minutes. Cool in the pan on a wire rack. Reduce oven temperature to 170°c.
Drain tomatoes. Combine tomatoes and chopped basil in a small bowl, season with desired amount of salt and pepper. Stir together mayonnaise, Parmesan cheese, cheddar cheese and mozzarella cheese in a medium bowl. Divide tomato mixture among pastry shells, and top with mixture.
Bake for 20 minutes.
Cool and serve.
Kitchen Craft 7.5cm Round Metal Cookie Cutter
Kitchen Craft Non-Stick Mini Twenty Four Hole Baking / Tart Pan
Kitchen Craft Chrome Plated Oblong Cake Cooling Tray
Natural Elements Small Ceramic Bowl
Natural Elements Medium Ceramic Bowl
Colourworks Silicone Mixing Spoon